Ingredients Jump to Instructions ↓

  1. 1 tablespoon boiling water

  2. 2 teaspoons instant espresso powder

  3. 3/4 cup sugar

  4. 1/4 cup baking cocoa

  5. 3 tablespoons cornstarch

  6. 1/2 teaspoon ground cinnamon

  7. 1/8 teaspoon salt

  8. 3 cups 2% milk

  9. 3 egg yolks, lightly beaten

  10. 1 tablespoon brandy, optional

  11. 1 teaspoon vanilla extract Whipped cream and chocolate-covered coffee beans, optional

Instructions Jump to Ingredients ↑

  1. Combine boiling water and espresso powder; set aside. In a large heavy saucepan, combine the sugar, cocoa, cornstarch, cinnamon and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in brandy if desired, vanilla and espresso mixture. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour. Garnish with whipped cream and coffee beans if desired. Yield: 6 servings.


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